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Eggplant Parmesan Bake
Eggplant Parmesan Bake

Before you jump to Eggplant Parmesan Bake recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

Many of us have been taught to believe that comfort foods are not good and should be avoided. At times, if your comfort food is essentially candy or other junk foods, this can be true. Other times, though, comfort foods can be totally nourishing and it’s good for you to consume them. Several foods honestly do elevate your mood when you eat them. If you feel a little bit down and you need a happiness pick me up, try some of these.

Eggs, you might be astonished to find out, are terrific at battling depression. You must make sure, however, that what you make includes the egg yolk. Every time you would like to cheer yourself up, the yolk is the most crucial part of the egg. Eggs, the yolks particularly, are rich in B vitamins. B vitamins can actually help you boost your mood. This is because they help your neural transmitters–the parts of your brain that affect your mood–run better. Consume an egg and feel better!

See, you don’t need to consume all that junk food when you want to feel better! Try a few of these instead!

We hope you got insight from reading it, now let’s go back to eggplant parmesan bake recipe. You can have eggplant parmesan bake using 13 ingredients and 4 steps. Here is how you do that.

The ingredients needed to cook Eggplant Parmesan Bake:
  1. Prepare 1 lb Eggplant
  2. Provide 1 small Zucchini
  3. Get 1 small Yellow Squash
  4. Prepare 1 large Red Pepper
  5. Take 1 large Red onion
  6. You need 1 cup Of Sliced Mushrooms
  7. Prepare 1/2 cup Of Mozzarella Cheese
  8. Provide 1/2 cup Parmesan Cheese
  9. You need 2 tbsp Of Italian Seasoning
  10. You need 1 Red Pepper Flakes
  11. You need 1 Lemon pepper seasoning (optional) or Salt & Pepper
  12. Use 1 Parsley Flakes for Garnish
  13. Take 1 jar Of your choise of pasta sause
Instructions to make Eggplant Parmesan Bake:
  1. Preheat oven to 350°F. Roughly chopp and Saute Zucchini, Yellow Squash, Red onion, Red pepper and Mushrooms till crisp tender (about 5-8 min). Remove from heat and season with 1 tblspoon of Italian seasoning, red pepper flakes and lemon pepper or salt & pepper to taste.
  2. In a bowl mix together Parmesan and Mozzarella Cheese. Slice Eggplant into 8 1in slices, lightly season and pan fry over medium heat with a little butter or olive oil (about 2 min on each side).
  3. In a 8x8 baking dish lay 4 slices of Eggplant to cover the bottom of the dish. Add Sauteed Veggie mixture over the Eggplant. Top with half Jar of pasta sauce (enough to cover Veggies) then top with 1/2 cup of cheese mixture. Next, lay the last 4 slices of Eggplant to cover the Veggie mixture. Top with remaining pasta sauce and cheese. Think of it as if you were layering lasagna.
  4. Bake till the Cheese is golden brown. Garnish with Parsley Flakes and Remaining Italian Seasoning. Let it sit for 10 min before serving

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